Magdalenas-Simply Irresistible Aromas-And a Thank You to a Talented Writer

Magdalenas are another sweet memory from my childhood. I wanted to share a savory recipe today but I changed my mind right after feelings from the past were revived again. You see; reading beautiful thoughts from talented people that share their stories could certainly make forgotten thoughts and emotions come back to life. Indeed! I was moved and inspired after reading Rosa’slovely-sweet post abouther Swiss Mémé’s Cake.Thank you, Rosa.You brought me back many wonderful memories of my grandmother!That was when I started remembering many things about my grandmother and my days as a child--the tasteful and satisfying ‘Meriendas’-afternoon snacks- that I enjoyed while coming back from school-which would often be served {among many other bites} with ‘’Magdalenas’’.And as a child having these sweet cakes for the merienda made the afternoon simply perfect :)Even though these little babies look similar in shape to the famous cupcakes they are very different in taste and texture from the cupcakes.I could say that the taste and texture are a combination between a moist cupcake a light muffin and a fluffy cookie with a sweet lemony flavor. I’m not sure if you could imagine the flavor of these little cakes after this description of mine… {Loud Laugh} They are a classic from where I come from and every boy and girl experience this heavenly taste while growing up. I could say that as a child eating a 'magdalena' is almost a mandatory palate work :)So I could not let another day go by without making some Magdalenas. I poured a few ingredients into a bowl…bake for twenty five minutes and voila! And yes, I ate more than one!Have a wonderful and colorful week ahead!Magdalena’s—Sweet Lemony Little Cakes Recipe1 ¾ C. Raising Flour¼ tsp. Salt¼ C. Sugar**Zest of 1 Large Lemon*4 Medium eggs200 ml/ 7 oz. canola oil¼ C. Whole milk Preparation:Preheat oven to 200C/ 392F. In a medium bowl add flour and salt. Set aside. In a separate bowl add eggs, sugar, lemon zest and milk-- mix well and pour this mixture to the flour. Add oil and using an electric mixer beat for a couple of minutes until all ingredients are well combined. Spoon a little more than half the mixture into muffin cases and sprinkle with a little or a lot of sugar on top. Bake in the oven for 25 minutes. Let magdalenas cool completely and serve. **You can always add more sugar to the mixture preparation. I only use 1/4 cup sugar because I sprinkle sugar on top as well. And I found out this quantity of sugar suited my taste. *To enhance lemon flavor simply add more lemon zest plus a 1/4 tsp lemon juice.In addition I want to mention that the texture of these cakes are very different from other cakes --like muffins or cupcakes-- They are spongy- fluffy and soft.